List of Food Safety Organizations

• U.S. Food and Drug Administration (FDA)

• Food Safety and Standards Authority of India
• European Food Safety Authority
• World Health Organization (WHO)
• Codex Alimentarius
• Food and Agriculture Organization
 WHAT ARE FOOD ADDITIVES
• Food additives may be defined as follows:
A substance or mixture of substances, other than a basic foodstuff, which is present in a food as a
result of any aspect of production, processing, storage, or packaging. The term does not include
chance contaminants.

• Legally, according to the FDA, the term refers to "any substance the intended use of which
results or may reasonably be expected to result, directly or indirectly in its becoming a
component or otherwise affecting the characteristics of any food."

• This definition includes any substance used in the production, processing, packaging, treatment,
transportation or storage of food.
The Codex Alimentarious Commission has defined “Food Additive” as under: -

•Food Additive means any substance not normally consumed as a food by itself and not normally
used as a typical ingredient of the food ,whether or not it has nutritive value, the intentional
addition of which to food for a technological purpose in the manufacture, processing, preparation,
treatment , packing or holding of such food results, or may be reasonably expected to result in it or
its bye products becoming a component or otherwise affecting the characteristics of such foods.

•The term does not include contaminants or substances added to food for maintaining or improving
its nutritive value.
 Types of food additives

• Direct or intentional food additives which are added deliberately to improve its sensory
quality, stability, ease in processing and retention of quality during handling and retailing

• Indirect/Unintentional Additives: They are those that become part of the food in trace
amounts due to its packaging, storage or other handling. Examples include radioactive
fallout, chemicals used in agricultural production and accidental contaminants during food
processing
 Functions of food additives

•Improve the taste or appearance of a processed food

•Eg: beeswax –glazing agent is used to coat apples

•Improve the keeping quality or stability of a food

•Eg: sorbitol –added to mixed dried fruit to maintain moisture level and softness of
the fruit
• Improve shelf life or storage time/Preservative

• Eg: sulphurdioxide added to sausage meat to avoid microbial growth

• Ensure nutritional value/nutritional supplement

•Maintain uniform quality and to enhance quality parameters like flavor, color etc., in large
scale production
 TYPES OF DIRECT FOOD ADDITIVES
• Stabilizers, Thickeners and gel builders
• Acids, Bases and their salts
• Antioxidants
• Sequestrants
• Surface active agents
• Bleaching and maturing agents and starch modifiers
• Firming agents
• Clarifying agents
• Gases and propellants
• Preservatives
• Anti-caking agents
• Acidulants
• Humectants
• Emulsifiers
• Food flavors
• Food colors
Stabilizers , Thickeners and Gel
builders
• Hydrocolloid materials
• Used for their unique textural, structural and functional characterictics
• They provide stabilization for
• Emulsions
• Suspensions and Foams
• General Thickening Properties
• Derived from natural sources but some are chemically modified
• Most stabilizers and thickeners are polysaccharides
- Guar Arabic
- Guar Gum
- Carboxymethycellulose
- Carrageenan
- Agar
- Starch
- Pectin
• Gelatin – non-carbohydrate stabilizers used
• Effective stabilizers and thickeners
• Are hydrophilic
• Dispersed in solutions as colloids
• Which leads to hydrocolloid

• General Properties of Hydrocolloids

1. Significant Solubility in water
2. Capability to increase Viscosity
3. Ability to form Gels (in some cases)

• Specific Functions of Hydrocolloids

• Improvement and stabilization of texture
• Inhibition of crystallization
• Stabilization of emulsions and foams
• Improvement of Icings in baked goods – reduced
stickiness
• Encapsulation of flavors
• Gravies
• Pie fillings
• Jellies
• Puddings
• Salad dressings
• Chocolate milk
drinks
Anticaking
Agents
 Anticaking Agents
• Conditioning agents – used to maintain free-flowing characteristics
of granular and powdered forms of food that are hygroscopic in
nature
• Function to readily absorbing excess moisture
• By coating particles to impart a degree of water repellency and/or
providing an insoluble particulate diluent
Example
• Calcium silicate – used to prevent caking in baking powder (up to 5%)
and table salts (up to 2%)
Finely divided can absorb liquids in amounts up to 2 ½ times
its weights and remains free flowing
Effectively absorbs oils and other nonpolar organic
compounds
Useful in complex powdered mixes and certain spices that
 Anticaking Agents
• Food-grade calcium and magnesium salts of long-chain fatty acids – derived
from tallow
• Used as conditioning agents in dehydrated vegetables products, salt, onion,
instant soup powder and garlic salts
• Calcium stearate – added to powdered foods
To prevent agglomeration
Promote free flow during processing
Insure freedom from caking during the shelf life of finished product
Insoluble in water
Provides a partial water-repellent coating
Used as a release lubricant (1 %) in pressed tablet-form candy
• Commercial stearate powders – high bulk density and possess large surface
areas
 Anticaking Agents
• Other anticaking agents in the food industry
• Sodium silicoaluminate
• Tricalcium phosphate
• Magnesium silicate
• Magnesium carbonate
They are essentially insoluble in water
Exhibit ability to absorb moisture

• Example: 1 % sodium silicoaluminate is used in powdered sugar

• Microcrystalline cellulose powders

• Used to prevent grated or shredded cheese from clumping
 Antioxidants
• Oxidation is a destructive process, causing loss of
nutritional value and changes in chemical composition
• Antioxidants are added to food to slow the rate of
oxidation and if used properly can extend the shelf life of
food in which they have been used.
• Prevent oxidation of fats in food
Potato chips
Breakfast cereals
Salted nuts
Fat containing dehydrated food
• Examples - Ascorbic acid (Vit C), Tocopherols (Vit E),
BHA/BHT Butylated hydroxy anisole/toluene, Propyl
gallate (PG), Stannous chloride.
 Surface Active Agents (Emulsifiers)
• Emulsions in food are mixtures of oil and water.

• Emulsifier keeps the mixture stable and prevents oil and water from seperating into
two layers.

Other Functions
• Make food appealing
• Effect on the texture of food

• Prevent the growth of molds in low fat spreads

• Aid in processing and help maintain quality and freshness

Examples
• Egg yolk (in which the main emulsifying agent is lecithin)
• Proteins and low-molecular-weight emulsifiers are common as well
• Soy lecithin is another emulsifier and thickener
• Sodium stearoyl lactylate
• DATEM (Diacetyl Tartaric Acid Ester of Monoglyceride) is an emulsifier
primarily used in baking
Emulsifiers are commonly found in

•Peanut butter
•Icecream
•Coffee whiteners
•Margarine/low fat spreads
•Biscuits and toffees
•Cakes
•Frozen desserts
•Bread
•Chewing gum
Firming Agents
(Texturizers)
 Firming Agents
• Thermal processing or freezing of plant tissues – Causes softening because the
cellular structure is modified
• Stability and Integrity of tissues - Dependent of maintenance of intact cells and
firm molecular bonding between constituents of cell walls
• Pectic substances – involved in structure stabilization
• Calcium salts (0.1-0.25 % calcium) – increases firmness
• Enhanced cross-linking – increase amounts of insoluble calcium pectinate and
pectate
• Stabilized structures supports tissue mass and integrity is maintained even
through heat processing
• Adding one or more calcium salts prior to canning or freezing – firms fruits,
tomatoes, berries and apple slices
• Most commonly used salts
1. Calcium chloride
2. Calcium citrate
3. Calcium sulfate
4. Calcium lactate
5. Monocalcium phosphate
• Most calcium salts are sparingly soluble and contribute a bitter flavor at higher
concentration
• Salts are added to fermented, salt-brined pickles to make cucumber products
crispier and firmer
• Example of salts
Acidic alum salts
Sodium aluminum sulfate
Potassium aluminum sulfate
Ammonium aluminum sulfate
Aluminum sulfate
• Trivalent aluminum ions – involved in the crisping process
Through formation of complexes with pectin substances
• Aluminum sulfate – softening effect on fresh-packed or pasteurized pickles
Adjusting the pH to near 3.8 with acetic or lactic acid
• Firmness and texture of some vegetables and fruits
Can be manipulated during processing without use of direct additives
• Example: Pectin methylesterase
• Activated during low-temperature blanching
• Hydrolyzes methanol from carboxyl groups on pectin to yield pectinic and pectic acids
• Pectin
• Water soluble
• Free to migrate from the cell wall
• Few free carboxyl groups
• Pectinic Acid and Pectic Acid
• Insoluble
• Remain in the cell walls during processing and produce firm textures
• Large numbers of free carboxyl groups
• Activation of Pectin methylesterase – firming effect
Snap beans, potatoes, cauliflower and sour cherries
• Addition of Calcium ion with enzyme activation
Leads to additional firming effects
Clarifying Agents
• Long-standing problems in beer, wine and fruit juices
Formation of hazes or sediments
Oxidative deterioration
• Natural phenolic substances are involved
• Proteins and pectin substances participate with polyphenols – formation of
haze-forming colloids
• Enzymes – utilized to partially hydrolyze high-molecular-weight proteins
Reduces tendency toward haze formation
• Excess enzyme activity – adversely affect other desirable properties (foam formation
in beer)
• Clarifying (“fining”) agents and adsorbent
Important means of manipulating polyphenolic
composition
To control both desirable and undesirable effects

• Preformed haze – least partially removed by filter

aids
Diatomaceous earth

• Many clarifying agents are nonselective

They affect the polyphenolic content more or
less incidentally
• Bentonite- Montmorillonite clay
Minerals employed as clarifying agents
Montmorillonite - complex hydrated aluminum silicate with exchangeable cations

Selective adsorbent for proteins - attraction between the positive charges of the
proteins and negative charges of the silicate
Used as a clarifying or fining agent for wines to preclude protein precipitation
Forms a heavy compact sediment and final filtration removes precipitated colloids
• Important clarifying agents – selective affinity for tannins,
proanthocyanidins and other polyphenols (proteins and certain
synthetic resins)
Polyamides and Polyvinylpyrrolidone (PVP)

• Gelatin and Isinglass – proteins most commonly used as clarifying agents

• Addition of 40-170 g per 380 L to apple juice

Causes aggregation and precipitation of a gelatin-tannin complex
Settling process and removes other suspended solids

• Juices containing low levels of polyphenols

Supplemented with added tannin or tannic acid (0.005-0.01 %) to

facilitate flocculation of the gelatin
• Gelatin and other soluble clarifying agents
Low concentration can act as protective colloids
High concentrations can cause precipitation
Higher concentration can again fail to cause precipitation

• Molecules of the clarifying agents and polyphenol can combine

in different proportions to either neutralize or enhance the
hydration and solubility of a given colloidal particle

• Most complete precipitation – nearly complete disruption of H

bonding between water and either protein or the polyphenol
• Synthetic resins – used to prevent browning in white wines and remove haze for beers
Polyamides and Polyvinlypyrrolidone (PVP)
Available in both soluble and insoluble forms

Use of high-molecular-weight cross-linked forms (insoluble) - when little or no

residual polymer in beverage is required
• Useful in the beverage industry

• Hazes – caused by formation of complexes between native proteins and proanthocyanidins

from malted barley

• Excessive removal of proteins – lead to defective foam character

• Selective removal of polyphenols – extends stability of beer

• Activated charcoal – quite reactive and adsorbs amounts smaller
molecules (flavors, pigments) along with larger compound that
contribute to haze formation

• Tannic acid (tannin) – used to precipitate proteins and can lead

to undesirable effects

• These have selective adsorptive capacities for polyphenols

Proteins with low solubility – keratin, casein and zein
Soluble proteins – sodium caseinate, egg albumin and
serum albumin
Flour Bleaching /Maturing/ Leavening

agents

(starch modifiers)
• Freshly milled wheat flour – pale yellow tint and yields a sticky dough and does not
handle or bake well

• Flour is stored – slowly becomes white and undergoes aging or maturing process

• In Practice
• Chemical treatments employed to accelerate natural processes
• Use other additives to enhance yeast leavening activity and retard onset of staling
• Flour bleaching
Primarily oxidation of carotenoid pigments

Disruption of the conjugated double bond system of carotenoids to a less

conjugated colorless system

• Dough-improving action of oxidizing agents

Involve the oxidation of sulfhydryl groups in gluten proteins

• Oxidation agents employed may participate in:

Bleaching only
Both bleaching and dough improvement
Dough improvement only
• Benzoyl peroxide
• Commonly used flour bleaching agent
• A bleaching or decolorizing action
• But does not influence baking properties
• Free radical initiator
• Added to flour (0.25-0.075 %) at the mill

• Usually added along with diluting or stabilizing agents (calcium sulfate, magnesium
carbonate, dicalcium phosphate, calcium carbonate and sodium aluminum phosphate)
• Requires several hours after addition to decompose to free radicals for initiation of
carotenoid oxidation
• Bleaching and Improving agents
Chlorine gas
Chlorine dioxide
Nitrosyl chloride
Oxides of nitrogen
Nitrogen textroxide
• These are gaseous and exert action immediately upon contact with
flour
• Dough Improvers
Potassium bromate
Potassium iodate
Calcium iodate
Calcium peroxide
• Exert their action during the dough stages rather than in the flour
• Gaseous agents – oxidizing flour
Bleaching efficiencies
Effectively improve baking qualities of suitable flours

• Treatment with Chlorine dioxide

Improves flour color slightly
Yields flour with improved dough handling properties

• Chlorine gas – contain small amount of nitrosyl chloride

Used as a bleaching and improver for soft wheat cake flour

Hydrochloric acid is formed from oxidation reactions of chlorine – resulting slightly

lowered pH which leads to improved cake baking properties

• Nitrogen tetroxide and other oxides of nitrogen

Moderately effective bleaching agents
Produce good baking qualities in treated flour
• Oxidizing agents – that function primarily as dough
improvers
Added to flour (10-40 ppm) at the mill

Often incorporated into a dough conditioner

mix then added at the bakery

• Potassium bromate
Oxidizing agent and dough improver

Unreactive until yeast fermentation lowers pH

of the dough and sufficiently to activate it

Causes increased loaf volume, improved loaf

symmetry and improved crumb and texture
characteristics
• Addition of soybean flour to wheat flour for yeast-leavened dough

• Addition of sodium/potassium bicarbonates release CO2 and gives

porous, cellular structure to bread and cake.
• Addition of soybean lipoxygenase
Way to initiate the free radical oxidation of carotenoids
Greatly improves the rheological properties of the dough
• Inorganic salts
Ammonium chloride
Ammonium sulfate
Calcium sulfate
Ammonium phosphate
Calcium phosphate
• They are added to dough to facilitate yeast growth
• Ammonium salts – provide a ready source of nitrogen for yeast growth
 • Dough improvers in the baking industry

1. Calcium stearoyl-2-lactylate
Used at low levels (up to 0.5 %)
Improve mixing qualities of dough and promote increased loaf volume

2. Hydrocolloid gums
Improve the water-holding capacity of dough
Modify other properties of dough
Carrageenan, carboxymethylcellulose, locust bean gum and methylcellulose

• Methylcellulose and carboxymethylcellulose - retard retrogradation and staling in bread

• Carrageenan (0.1 %) – softens the crumb texture of sweet dough products

• Carboxymethylcellulose (0.25 %) – incorporated into doughnut mixtures to decrease the amount

of fat absorbed during frying because a effective hydrated barrier
 Acids
Natural buffers
• Citric acid- lemon, orange
• Malic acid- apple, tomato, lettuce
• Oxalic acid- lettuce, rhubarb
• Tartaric acid- grapes, pineapple
• Milk buffer- proteins, phosphate, citrate and calcium
Monocarboxylic acid
• Lactic acid
• Milk coagulation in cheese manufacture and sour
cream
• Whippability of egg white
• Flavor improvement in beverages, pickled
vegetables
• Preservation of discoloration of fruits and
vegetables
• Lactic acid, Butyric acid and Acetic acid
• Flavoring agent to give sour taste
• Modify and intensify the taste perception of flavoring agents
• Malic acid
• Marmalades, jellies, beverages, canned fruits and vegetables
• Tartaric acid
• Gives a rough and hard taste to fruit juices and sour candies
Dicarboxylic acid
• Adipic acid
• Baking powder, powdered juice drinks, marmalades, jellies
for improving gelling properties, cheese for improving
texture
• Succinic acid
• Binding water in dehydrated food products
• Baking powder for slow acidification
• Fumaric acid
• Increase the shelf life of some dehydrated food products like
puddings and jelly powder
• Used together with benzoic acid as food preservative
• Additive for promoting gel setting
• Benzoic acid, Sorbic acid
• Antimicrobial agents
• Citric acid
• Chelating agent
• Preservative
• Suppress browning reaction of fruits and vegetables
• Aroma improver in processed cheese and
buttermilk
• Acidulants
• They are additives that give a sharp taste to
foods
• Vinegar, citric acid, tartaric acid, malic acid,
fumaric acid, phosphoric acid and lactic acid
 Bases
General function
• Maintain pH
• Carbon dioxide evolution
• Enhancement of color and flavor
• Chemical peeling of fruits and vegetables
Sodium hydroxide
• Remove bitterness of ripe olives (0.25% - 2.0%)
• 3% (at 60 to 80°C) is used to peel fruits and vegetables
Sodium bicarbonate
• Manufacture of peanut brittle candy to enhance sugar amino acid browning
• Release of carbon dioxide to produce porous texture
Disodium phosphate, sodium citrate, tri sodium phosphate
• Increase pH in cheese process from 5.7 to 6.3 to aid in protein dispersion,
improve water binding, emulsification of protein
Sodium carbonate, magnesium carbonate, calcium hydroxide, sodium
hydroxide
• Neutralize acids in foods
Di and tri sodium phosphate, sodium hexameta phosphate, tetra sodium
pyrophosphate
• Promote uniform texture
• Emulsifying agents
• Increase water binding capacity of raw and cooked meat
• Curing ham
 Sequestrants
• Chelating agents
• Metal scavengers
• Combines with copper, iron, and other trace metals in food
• Avoids undesirable oxidation reaction
• Prevents formation of glassy crystals of magnesium
ammonium phosphate (struvite) in canned sea foods
• Inhibits metal induced discoloration during blanching
• Removes calcium from pectin in cell walls promoting
tenderness
• Prevents metal induced oxidation of flavor compounds like
terpenes in drinks
• Prevents polyphenol oxidation and haze formation in
alcoholic beverages
• Eg: EDTA, polyphosphates, citric acid, phosphoric acid
 Humectants

• Water binding and retaining agents

• Humectants prevent foods from drying out by retaining moisture.
• Controls viscosity, texture, bulking, stabilize plastic texture, moisture
retention, reduction of water activity, control of crystallization of sugar,
improve softness, rehydration of dehydrated food
• Eg: Glycerol (fermentation product of wine/beer), propylene glycol
(E1520), and glyceryl triacetate (E1518), sorbitol (apples and pears),
mannitol, polyethylene glycol (PEG 6000)
• Intermediate moisture foods (IM foods) – glycerol 25%
• Dried fruits, jams, jellies and fruit cakes
• Contains 15 to 30% moisture and water activity-0.7 to 0.85
• Shelf stable and not are not susceptable to microbes even without
refrigeration due to polyhydric alcohols, sucrose, glucose or NaCl
which are natural humectants
• Dietary sugar free candies – sorbitol 40%
 Gases and Propellants
• Hydrogen - hydrogenation of
unsaturated fats
• Chlorine - bleach flour, sanitize
equipment
• Sulphur dioxide - inhibits enzymatic
browning reaction in dried fruits
• Ethylene - promote ripening of fruits
• Ethylene oxide - sterilize spices
• air - oxidize ripe olives for color
development
• Carbon dioxide - carbonation of soft
drinks, beer, some wine, fruit juices
• Nitrogen, nitrous oxide and carbon
dioxide - propellants for foam or spray
• Feron C-318, 115 - dispense whipped
cream, foamed toppings
 Trans fat
• Also known as partially hydrogenated vegetable oil
• Hydrogenation – process of adding H2 gas under high pressure to liquid oils to
turn into solids at room temperature
• Found in deep fried fast foods , pastries , crackers, butter
ANTIFOAMING AGENTS

• Antifoaming agents reduce or prevent foaming in foods.

• Examples- Polydimethylsiloxane (a type of silicone).
Silicone oil is also added to cooking oil to prevent foaming
in deep-frying.

GLAZING AGENTS
Glazing agents provide a shiny appearance or protective coating
to foods.
• Stearic acid (E570)
• Beeswax (E901)
• Candelilla wax (E902)
 Masticatory Substances
• To provide long-lasting, flexible properties of chewing
gum
Chemically modified masticatory substances
• Prepared by partially hydrogenating wood rosin then
esterifying the products with pentearythritol or glycerol
Derived directly from plant gums
• The gums are purified by extensive treatments (heating,
centrifuging, filtering)
• Chicle – Sapotaceae (Sapodilla) family
• Gums – Gutta Katiau from Palaquium sp.
• Latex solids (natural rubber) – Hevea brasiliensis
 Preservatives
Causes for decomposition of food

• Microorganisms

• Chemical reactions

• Food enzymes

Mechanism of chemical preservatives

• Interfere with cell membrane , their enzyme activity or their genetic mechanism

• Antioxidants to hinder oxidation of fats

• Neutralizers of acidity

• Stabilizers to prevent physical changes

• Firming, coating agents to prevent entry of microbes, loss of water and hinder undesirable
microbial and chemical reactions
Ideal characteristics of preservatives

• Should not be inactivated by the food or any other substance present in food

• Should not aid in the development of resistant strains

• Kill rather than inhibit the microorganisms

• Nontoxic to human beings, animals

• Economical

• No effect on the flavor, aroma, taste of the original food

• Acceptable /normal concentration of inhibition

• Many food products need to remain stable even after opening of package. Hence
preservatives should be blended in the food itself. Eg: Jam, Ketchup
Types of preservatives
• Naturally occurring
• Organic
nitrogen acids – lactic acid, citric acid, malic acid, acetic acid, NaCl, sugars, spices and their oil, wood smoke, CO 2 and
• GRAS- substances Generally Recognized AS Safe
• Propionic acid, sodium
paraben, sodium salts,
diacetate, calcium
Sulphur salts,
dioxide andsorbic acid,potassium
sulphites, benzoate,and
derivatives of benzoic acid-
sodium metabisulphite methyl nitrite
and sodium paraben, propyl
Organic acids and their salts
• Citric acid
• Syrups, drinks and jellies as a substitute for fruits flavors and preservative
• Lactic acid and acetic acid
• Added in brine of all kinds, green olives
• Sodium propionate and calcium propionate
• Mold inhibition in cheese, baked products, rope inhibition in bread (added to dough of yeast raised baked goods)
• No effect on yeast and bacteria
• Effectiveness decreases with pH (5 to 6 is best pH)
Sodium benzoate
• Jams, jellies, margarine, carbonated beverages, fruit salads, pickles and fruit juices (0.05 to 0.1%)
• Ineffective at neutral pH and effectiveness increases with acidic pH (2.5 to 4)
• Benzoate is excreted as hippuric acid in urine by human and so they are not accumulated in the body
Esters of p-hydroxybenzoic acid
• Methyl paraben, propyl paraben
• Antifungal agents and acts against yeast also
Sorbic acid
• Salts of calcium, sodium and potassium
• Antifungal agent used as spray/ dip coating on packaging materials
• Cheese, baked goods, beverages, syrups, fruit juices, jellies , jams, fruit cocktails, dried fruits, pickles and margarine (0.3%)
• Acts against yeast, molds, but less effective against bacteria
• Most effective at low pH about 6.5 and more effective compared to sodium benzoate at pH above 4
Acetic acid
• Mayonnaise, pickles and pickled sausages
• Effective against yeast, bacteria than molds at lower pH
Sodium diacetate
• Cheese spreads, ketchup, mayonnaise, acid pickled vegetables, bread and malt syrups and for treatment of wrappers used on butter
Other organic chemicals
Sugars
• Glucose, sucrose
• Lowers water activity
• Provides osmotic effect
• Condensed milk, fruits in syrups, jellies and candies
Alcohols
Ethanol
• Coagulant
• Denaturizer of cell protein
• 70% to 95%
• Flavoring extracts (vanilla, lemon), beer, unfortified wine, distilled liquors
Propylene glycol
• Mold inhibitor
• Spray to kill airborne microbes
Methanol is poisonous
Glycerol is antiseptic but dehydrates food
Ethylene oxide

• Kills all microbes

• Used for sterilization - in packaging materials, fumigation of warehouses, cold sterilization of

plastics, chemicals, pharmaceuticals, syringes and hospital supplies

• Dried fruits, dried eggs, gelatin, cereals, dried yeast and spices

• Not used in walnuts, meats, whole spices

Propylene oxide

• Not as effective as ethylene oxide

• Packaging fumigant of dried fruits, cocoa, gums, spices, starch and processed nutmeats (not in
peanuts)

Formaldehyde

• Not permitted in food

• One main component of woodsmoke

Inorganic salts
Sulphur dioxide and sulphites
• Wine industry to sanitize equipments, reduce normal flora of grape must (unfermented grapes)-100ppm
• Suppresses
processing undesirable yeast species Kloeckera apiculate and lactic acid producing bacteria in wine
• Wine yeast produces sulphur dioxide by reduction of sulphate in grape juices
• Wine bottling process – 500ppm added to prevent secondary fermentation
• Aqueous solution – sulphites, bisulphites, metabisulphites of sodium, potassium forms sulphuric acid
• Dehydrated light colored vegetables – fumes of burning sulphur
• Vegetables before drying- spray of neutral bisulphites, sulphites
• Sulphites prevent enzymatic and non enzymatic changes or discoloration of food
Disadvantages
• Loss of vitamin, thiamine due to destructive reaction of bisulphite
• Undesirable flavor and odor production at concentration higher than 500ppm
Nitrates and Nitrites
• Sodium and potassium salts
• Curing solution for meat
Nitrite decompose nitric oxide + heme pigment in meat nitrosomyoglobin (stable red color)

• Nitrites can react with secondary and tertiary amines to form nitrosamine which is carcinogenic. Hence
permissible level is 50µg/g
• Ascorbic acid is added to prevent nitrosamine formation in meat curing
• Nitrites prevent growth of C.botulinum (anaerobe) in meat products- bacon, ham

Perigo effect Inhibition

Cooking of meat residual nitrite Nitrogen oxide ferredoxin oxidoreductase
Breakdown (Important Energy metabolism enzyme)

Inhibit growth and toxin production of C.botulinum

Salt

• Tie up moisture and has adverse effect on microbes

• Brine, curing meat, directly applied on food

• Effectiveness depends on concentration and temperature

Mechanism

• Creating high osmotic pressure- plasmolysis of microbial cells

• Dehydration of microbial cell

• Harmful effect of chlorine ion on microbes

• Reduction of solubility of oxygen in the moisture and sensitization of cells against carbondioxide

• Interference with the action of proteolytic enzymes

 Woodsmoke
• Smoking of foodaction
meat tenderizing – desired flavor, preservation, color in meat, gloss on the outer surface,
Mechanism
• Bacteriostatic and bactericidal effect on vegetative cells than spores
• Chemical preservatives
action of heat, fromand
preservatives smoke
dryinggets
killsimpregnated
the microbeson food’s surface. The combined
Materials used
• Wood- Hickory, oak, maple, beech, birch, walnut and mahogany
• Corn cobs, saw dust
• Temperatur-43 to 71°C , time – few hours to several days, humidity- standard level - meat
• Two phases – a disperse phase of liquid droplets, continuous gas phase

• Gas phase has 200 volatile compound

Compounds (Pyroligneous acid)

• Formaldehyde, phenols, cresols, aliphatic acids, alcohols, ketones, acetaldehyde,

waxes, resins, guaiacol, catechol, pyrogallol etc

Carcinogens

• Benzpyrenes, polynuclear hydrocarbons

• Liquid format of the smoke has less effect on preservation but has effect on flavor
 Spices and Condiments
• If used in less concentration no effect

• Higher concentration is required

• Mustard flavor and oil- Saccharomyces cerevisiae but no

effect on bacteria

• Cinnamon and cloves – cinnamic aldehyde and eugenol-

bacteriostatic effect than other spices

• Horseradish, garlic, onion, cabbage and turnip extracts-

Bacillus subtilis and E.coli
 Antibiotics
Nisin
• Bacteriocins, Polypeptide
• Heat stable, non toxic, good storage, no off flavor, destroyed by digestive enzymes in human
• Streptococcus lactis
• Milk, canned food, cheddar cheese- kills Clostridia, a gas and crack forming bacteria
• Most effective against gram +ve bacteria but ineffective to gram –ve bacteria
Aureomycin (chlortetracycline) and terramycin (oxytetracycline)
• Used upto 5ppm
• Fresh fish, unpeeled shrimp
Natomycin
• Known as pimaricin, tennecetin, myprozine
• Polyene
• Streptomyces natalensis
• Effective for yeast, mold but not for bacteria
 Other Chemical preservatives
• Chlorine and hypochlorites of calcium and sodium- drinking water, process water,
equipment cleaning

• Iodine impregnated wrappers are used to wrap fruits

• Phosphoric acid- soft drinks

• Hydrogen peroxide- combination with pasteurization of milk used for cheese

manufacture

• Borax- wash vegetables, whole fruits like orange

 LABELING
• Federal government regulations generally require that all food ingredients, including direct
additives, be listed on the package label by their common names in order of weight.

• The EU (European Union) countries have drawn a list of 314 safe food additives. Each of them is
given an E number.
100-199 Colors
200-299 Preservatives
300-399 Antioxidants and acidity regulators
400-499 Thickeners, stabilizers and emulsifiers
500-599 pH regulators, anti-caking agents
600-699 Flavor enhancers
700-799 Antibiotics
900-999 Miscellaneous
1100-1599 Additional chemicals
 ESTABLISHING PERMISSIBLE LIMITS OF FOOD ADDITIVES

• The limit is established with due importance to following factors:

• The estimated level of consumption of the food product by the consumers for which the
additive is proposed.
• Finding out minimum levels which would produce significant deviation from physiological
behavior.
• Legal control over the use of food additives. This can be accomplished only when a list of
permitted additives exists with specified safe levels and toxic levels.
• Stringent labeling on foods i.e. declaring the usage of additives in food and their quantities.
• Employing trained food inspectors, food control laboratories and reliable analytical
methods are of utmost important for regulation / control over usage of food additives.
 SOME OF THE PERMITTED GRAS ADDITIVES AND
TOLERANCES
Additive Food Used Function Tolerance
Al, Ca silicate Table Salt Anti-caking agent 2.0 %
BHA 0.3%
Various foods
≤0.02%
BHT Various foods Antioxidant

Caffeine Cola type beverages Multi-purpose 0.02%

Ca. Silicate Table Anti-caking 2.0 %
Baking powder Fumigants 5.0 %
Cashew nuts Flavouring agents
Ethyl formarate Baked goods Flavouring agents 0.03%
Pudding fillings 0.05%
KMS General preservative Antimicrobial GMP
Sodium bisulphite Various Antimicrobial GMP
foods
SO2 Wines, fruit juices, Antimicrobial GMP
dehydrated foods
Stearyl citrate Various Sequestrants 0.15%
Thiodipropionic Various
fruitsfat Antioxidants 0.02 %
acid containing
foods
ADI’S ( ACCEPTABLE DAILY INTAKE) OF SOME FOOD ADDITIVES

Addtive ADI Function

Mg/kg
EDT 2.5 Preservative
A Sequestrant
BHA 0.5 Antioxidant
BHT 0.5 Antioxidant
Sodium nitrate 5.0 Curing, Colour fixation

Sodium stearyl formal 0.2 Stabilizing is non-yeast

leavened.
Conditioning agent is yeast
leavened

Glycine 25 Stabilizer
Emusifier, dough conditioner
Succinylated monoglyceride

Polysorbate 25 Emulsifies
Polypropyl glycoaginate 25 Stabilizer
Emulsifier